After an odd start, summer is finally here! My favorite season, because it means ponytails, bare feet, warm sunshine, and getting something wonderful going on the grill or in the smoker! And my latest smoker adventure, my Spicy Brown Mustard Smoked PulledPork, turned out to be the best one I’ve made yet!! I’m talkin, eyes roll back in your head good! I also managed to make it go quite a long ways, and will be sharing all of the fun stuff I did with it, too! So if you’re making this for more than two people, and you want a lot of leftovers to play with, you might want to just make two of these.
Yea. Just make two. Definitely.
The main difference that I did with this one, was simply to coat it with a thin layer of spicy brown mustard whisked together with a little worcestershire sauce first, which created a fabulously flavorful “glue” to hold all that kick butt rub I made!
GORGEOUS bark on the outside, tender and juicy on the inside, and pulled like a dream!
This was some seriously good stuff, Maynard!!
And while all that incredible yumminess was slow cooking out on the deck, I made up a fantastic sweet and tangy barbecue sauce to compliment, but not overpower, that badass pork!
You wanna talk about a perfect match just like your best friend when you were 10, omg…
…..it’s truly what summer is all about! (And you can find that recipe right here!)
So, we started with these incredibly delicious hoagies piled high with that delectable pulled pork complete with my apple barbecue sauce! All that mouthwatering pork piled onto some garlic-toasted, semi-homemade rolls, and served with roasted potato wedges on the side…
….and we were in whole hog heaven! Crazy-good!!!
What a wonderful way to kick-start summer!
So plan ahead, watch your weather forecast, choose a beautiful day to play outside, and relax on the deck around your smoker with an ice cold drink soon, because you’re really gonna want to make this!! Hope you all enjoy, and start summer off with one of the quintessentials of smoking…a killer-good, kick butt pulled pork roast!
Coming soon! What I did with all this insanely good pork!
- 1 (9-10 lb.) pork shoulder roasts (bone in), remove thick top layer of fat trimming down to ⅛" thick
- ¼ cup spicy brown mustard
- ½ Tbl. worcestershire
- For Rub:
- ½ cup packed dark brown sugar
- 2½ Tbl. garlic salt
- 1½ Tbl. smoked sweet paprika
- 1½ Tbl. Cajun seasoning such as Slap Ya Mama
- 1 Tbl. coarse ground black pepper
- 1 Tbl. onion powder
- ½ Tbl. garlic powder
- ½ Tbl. chipotle powder
- 1 tsp. smoked salt
- ½ tsp. dry ground mustard
- ¼ tsp. ground cinnamon
- In medium bowl, mix together rub ingredients until very well mixed. In second small bowl, whisk together mustard and worcestershire sauce.
- Trim thick layer of fat from roast leaving just an ⅛" layer of fat behind, and turn over to meaty side-up. Spread with half of the mustard mixture and pat on half of the rub on tops and sides of roast. Place seasoned side down onto sprayed rack that goes into your smoker. Place rack onto baking sheet, and coat top (fatty) side with rest of mustard mixture and rub. Refrigerate, (uncovered!), overnight if possible, or for at least 3 - 4 hours.
- Fill your box with *presoaked wood chips and fill water bin. We used ⅔ apple wood chips and ⅓ mesquite that we soaked in apple juice overnight. Preheat your smoker to 225º, insert thermometer into thickest part of roast not touching bone. Place into smoker, plug in probe if that's the way yours works, and smoke until internal temp reaches 203º for pulling. (Or 190º for slicing and a little less tender). This will take approximately 8 hours, (or longer if yours is bigger).
- Let rest for at least 15 minutes before pulling. (*You can also wrap this tightly in foil, cover with a towel, and let rest 1 hour before pulling). Pull into shreds or chunks using two large forks.